Garlic Maple Dressing
Here's my go-to dressing for pretty much any salad (or veggie!) under the sun. It stores beautifully, so make it ahead—or leave the shaking to the kids while you finish up last-minute dinner details. They'll do you proud. —Emily Tyra, Milwaukee, Wisconsin
Reviews
Good dressing beyond a standard vinaigrette.
I can give you a hint: to make raw garlic less strong, I put the minced garlic in a small glass bowl w a bit of olive oil. Then I microwave it for about 5 seconds. Technically not 'raw' anymore, I guess. But it really takes out that raw bite.
This was great! There was a nice balance between the lemon juice and maple syrup (I was afraid the juice would overpower the syrup). The lemon I used yielded slightly less than 1/4 cup of juice and I used 1 teaspoon of Dijon and 2 garlic cloves, average size. Next time I make this I'll only use 1 clove of garlic...two was too much for me.
Loved this - added to green salad with sliced almonds and raisins